Densité énergétique et prise alimentaire

The energy density (ED) of a food corresponds to its energy value per unit weight (or volume). The ED of a meal or of the overall diet could theoretically be defined using the same formula, but the contribution of liquids is a potential source of confusion. A high ED food brings much energy in a small volume (or weight) and creates relatively little satiation; conversely a low ED food brings little energy in a large volume, which fills the stomach more and therefore enhances satiation. On the short term (one meal, one day), the ED of the foods ingested is highly correlated with the energy intake for that meal or that day. Over the longer term however, the correlation between the ED and the energy value of the diet becomes less clear. Many crosssectional studies do not support a correlation between the ED of the habitual diet and the body weight status. This absence of clear correlation might be influenced by a number of factors, such as selective under-declaration by overweight respondents or by compensatory adjustments triggered by long-term energy regulation mechanisms. In spite of the absence of unequivocal correlation between diet ED and body weight status, a number of studies have reported that overweight individuals might be particularly attracted to high ED foods, or consume larger portions of them, as compared to normal weight controls. Weight loss programs have been developed on the basis of the ED concept. Their main objective is to optimise the ED of the diet by limiting the intake of lipids and encouraging the intake of low ED foods such as fruit and vegetables, so that the dieter has the impression of ingesting large amounts of foods, thus maximising satiety for a relatively low energy load. A few studies have reported successful weight loss over a few months on a low ED diet.